I think the idea is that each kernel pops at a certain pressure they reach once heated to a certain temperature.

However, all kernels are not necessarily made equal, and therefore may require different pressures to reach popping, although most kernels are quite similar to one another, as the majority of kernels do become popcorn. Furthermore, it is likely that there are variations of temperature due to microwaving that cause kernels to pop differently too.

Because of this, any outlier kernels that take too long to pop or require higher temperature/pressure (and therefore take too long to pop) will result in the other popcorn burning or becoming distasteful to eat.

Popping time is basically normally distributed as a result of the random variation in kernel moisture, location in the bag, and others. You can pop every kernel, but not without burning the premature poppers.

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I've found that refrigerating the microwave popcorn packets prior to microwaving helps to almost/sometimes popping all the kernals. Supposedly the shock from cold to hot helps pop all the kernals. Also, leaving the popcorn packets out (even though sealed) removes a small amount of the moisture needed to pop the corn. Try putting the packets in the fridge or even the freezer a day before popping. Seems to taste better too, (fresher).

I've found that refrigerating the microwave popcorn packets prior to microwaving helps to almost/sometimes popping all the kernals. Supposedly the shock from cold to hot helps pop all the kernals. Also, leaving the popcorn packets out (even though sealed) removes a small amount of the moisture needed to pop the corn. Try putting the packets in the fridge or even the freezer a day before popping. Seems to taste better too, (fresher).

this is my next project

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I've found that refrigerating the microwave popcorn packets prior to microwaving helps to almost/sometimes popping all the kernals. Supposedly the shock from cold to hot helps pop all the kernals. Also, leaving the popcorn packets out (even though sealed) removes a small amount of the moisture needed to pop the corn. Try putting the packets in the fridge or even the freezer a day before popping. Seems to taste better too, (fresher).

I made a bag the other night, because I didn't feel like making it on the stove. I'm pretty sure it was Orville brand, called something like "white corn with real butter". It was actually pretty good, and there was only 4 unpopped kernels, with the rest popped perfectly.

It's both. Old stale corn doesn't pop so well. And weak pussy microwaves won't pop anything. The microwave here at work will catch your bag of popcorn on FIRE if you leave it in for more than 3mins30. However I HAVE had an old bag only half-pop. Usually you can see oil leak through the paper on the really old ones. That being said - there is ALWAYS a couple unpopped ones. Its the way it works. Usually though the microwave hr at work will always give you a full, tight, (almost overfull) bag of solidly popped fluffy popcorn. At home - not so much.

It's a plot to screw you all over. The unpopped kernals are MADE that way. They absorb heat and use up energy, but do not pop and you STILL pay for that energy.

The utilities companies have set it up so that the collective kernals NOT popping, allow the companies to charge and have you PAY for energy that was intentionally directed to an uppopable kernal.

Trillions in profits are made - millions of people oppressed and enslaved to the wills and ways of a capitalist ploy to squeeze more money out of the hard worker.

Of course,... it could just be the way things are. Or, you need to find the sweel spot of popping popcorn in a Microwave. I don't go by the packaging requirements. I add 15 seconds and find that very few kernals are not popped.

I may be wrong as my thermo is rusty (and it's never been good in the first place), but I believe the ideal gas law assuming constant volume may explain why more seem to pop cold than at room temp. The kernals that take a higher pressure to pop may actually reach that pressure if the temp difference if larger. P2 = P1(T2/T1)

Since T1 is now lower in the fridge or freezer and P1 stays the same, P2 will be larger thus popping more kernals than normal.

hot air poppers are a neat novelty too. You get very few if any unpopped ones. Also. I'm a HUGE fan of oil popping. Its really easy to do, you can get crazy good high-end gourmet style corn from the internetz, and its MUCH better than any bag in the nuke-ro-wave. All it takes is a big pot (dutch oven for the purists) with a lid, some oil (I prefer coconut oil in popcorn, but soybean, rapeseed, corn, or olive would work just as well). 5 minutes on high and shake like you got a disease until done. Really only need to jiggle to keep the unpopped ones coming down through the popped corn to the heat again. It isn't really to keep the popped ones from burning.

It's a plot to screw you all over. The unpopped kernals are MADE that way. They absorb heat and use up energy, but do not pop and you STILL pay for that energy.

The utilities companies have set it up so that the collective kernals NOT popping, allow the companies to charge and have you PAY for energy that was intentionally directed to an uppopable kernal.

Trillions in profits are made - millions of people oppressed and enslaved to the wills and ways of a capitalist ploy to squeeze more money out of the hard worker.

Of course,... it could just be the way things are. Or, you need to find the sweel spot of popping popcorn in a Microwave. I don't go by the packaging requirements. I add 15 seconds and find that very few kernals are not popped.

I may be wrong as my thermo is rusty (and it's never been good in the first place), but I believe the ideal gas law assuming constant volume may explain why more seem to pop cold than at room temp. The kernals that take a higher pressure to pop may actually reach that pressure if the temp difference if larger. P2 = P1(T2/T1)

Since T1 is now lower in the fridge or freezer and P1 stays the same, P2 will be larger thus popping more kernals than normal.

That's right, we just went there. Somebody confirm.

I get all hot and excited thinking about science in the kitchen .

Quote:

Originally Posted by herm0016

microwave sucks. it is very easy to use a sauce pan with a bit of oil inthe bottom. much tastier too.

Quote:

Originally Posted by bobdole369

hot air poppers are a neat novelty too. You get very few if any unpopped ones. Also. I'm a HUGE fan of oil popping. Its really easy to do, you can get crazy good high-end gourmet style corn from the internetz, and its MUCH better than any bag in the nuke-ro-wave. All it takes is a big pot (dutch oven for the purists) with a lid, some oil (I prefer coconut oil in popcorn, but soybean, rapeseed, corn, or olive would work just as well). 5 minutes on high and shake like you got a disease until done. Really only need to jiggle to keep the unpopped ones coming down through the popped corn to the heat again. It isn't really to keep the popped ones from burning.